CA2261056C - Functional sodium chloride compositions - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
Abstract
Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the onset of complications thereof in the brain, heart, kidney, etc. These compositions are prepared by adding 40 to 400 parts by weight of sodium gluconate to 100 parts by weight of compositions containing 40 to 60% by weight of sodium chloride and 60 to 40% by weight of potassium chloride. These compositions are usable as a table salt for seasoning foods or in imparting the required saltiness to foods such as crackers or snacks. They are particularly appropriate for those who should cut down on the amount of salt in the diet.
Description
FUNCTIONAL SODIUM CHLORIDE COMPOSITIONS
TECHNICAL FIELD
This invention relates to a novel functional sodium chloride composition containing sodium gluconate, which is effective in preventing hypertension or onset of cerebral, cardiac, and renal complications of hypertension, as a substitute for salt (sodium chloride or NaCl). This composition is particularly suitable for use as a table salt for imparting saltiness to dishes or as an ingredient in food products requiring a salty taste, such as crackers and snack foods, particularly for persons in whom salt-restricted diets are indicated.
BACRGROUND ART
It is well known that the age-associated elevation of blood pressure is promoted by sodium chloride loading and, therefore, cutting on the intake of sodium chloride i.s generally recommended. Moreover, for the prevention of hypertension and renal diseases arising from an excessive intake of sodium chloride, salt-reduced foods and functional dietary salts prepared by partial substitution of potassium for sodium have been developed. However, reducing the amount of sodium chloride results in flat tastes while the use of the potassium salt leads to prominence of the bitter taste characteristic of potassium chloride. Thus, in whichever of the cases, organoleptic drawbacks are inevitable. The eating habit of the Japanese is centered around the favor of saltiness but in order that one may lead a healthy dietary life, there must be available salt compositions capable of providing saltiness in degrees comparable to that of sodium chloride without affecting one's blood pressure. Here is the problem that must be solved.
Regarding the use of salts of organic acids in lieu of sodium chloride, there is a report on the use of citric acid (Japanese FCokai Tokkyo Koho H6-189709). It is claimed, there, that hypertension can be prevented or cured by substituting potassium chloride for part of sodium chloride and, for masking the bitterness of potassium chloride, adding a citrate, particularly tripotassium citrate. However, the saltiness attained is not quality-wise equivalent to that of sodium chloride.
DISCLOSURE OF THE INVENTION
The inventors of this invention did an intensive exploration for a solution to the problem that there was not an agent providing for saltiness quality-wise equivalent to that of sodium chloride without inducing elevation of blood pressure and arrived at sodium gluconate which, among various salts of sodium, has little effect on blood pressure. The inventors then created a functional sodium chloride composition equivalent to sodium chloride taste-wise by adding sodium gluconate to the conventional potassium salt composition (a mixture of sodium chloride and potassium chloride) and have ultimately developed this instant invention.
This invention, therefore, is concerned with a performance (functional) salt composition available upon blending of 40400 parts by weight (preferably 50100 parts by weight) of sodium gluconate with 100 parts by weight of a mixture of 4060 weight $ of sodium chloride and 6040 weight $ of potassium chloride.
Thisinvention providesanovelfunctionaldietary salt composition taking the place of the conventional agent sodium chloride and useful for preventing hypertension or onset of cerebral, cardiac and renal complications of hypertension. The composition may find application as a substitute table salt for imparting saltiness to dishes or as an ingredient in crackers, snack foods and other food products requiring saltiness.
The functional sodium chloride composition of the invention which, as aforesaid, is a composition available upon blending of 40400 parts by weight of sodium gluconate with 100 parts by weight of a mixture salt consisting of 4060 weight $ of sodium chloride and 6040 Weight $ of potassium chloride has a salty taste of the same quality as that of sodium chloride and is characterized in that it scarcely contributes to age-related elevation of blood pressure and inhibits onset of apoplexy.
In the functional sodium chloride composition of the invention, the weight ratio of sodium chloride to potassium chloride should be within the range of 60:40 through 40:60. When potassium chloride is used in excess of 60 weight ~, the bitterness of potassium chloride can hardly be masked. When the proportion of potassium chloride is smaller than 40 weight ~, the sodium-sparing effect is limited. A mixture of sodium chloride and potassium chloride presents a characteristic bitter taste but this bitterness can be masked by adding sodium gluconate. However, when the level of addition of sodium gluconate is below 40 parts by weight relative to 100 parts by weight of said mixture, the bitterness cannot be effectively masked. On the other hand, when the level of addition exceeds 400 parts by weight'on the same basis, the necessary saltiness is not fully developed.
It is also possible to add magnesium chloride to the above ternary mixture of sodium gluconate, potassium chloride and sodium chloride. In this case, the preferred level of magnesium chloride is 110 parts by weight relative to 100 parts by weight of said ternary mixture.
Furthermore, the functional sodium chloride composition of the invention may contain-one or more other components than sodium gluconate, potassium chloride, sodium chloride and magnesium chloride in a suitable proportion.
In the present invention, the mode of blending the components is not critical but the per se known methods can be employed.
For demonstrating the usefulness of the functional sodium chloride composition of the invention, tests for comparative evaluation of saltiness and other functional qualities were performed using samples of the composition. The results are presented below.
Test Example 1 Saltiness comparison test The concentration of a sodium gluconate (40 weight ~) - sodium chloride (35 weight ~) - potassium chloride (25 weight ~) premix in water which was equivalent to 2 weight $ aqueous sodium chloride solution in saltiness was explored. In the following description, sodium gluconate is sometimes indicated by the symbol GNA, sodium chloride by NaCl, and potassium chloride by RCl.
Aqueous solutions of the above premix as prepared to various concentrations and 2 weight $ aqueous sodium chloride solution were compared for saltiness in a sensory evaluation system. The results are shown in Table 1.
Table 1 Concentration -of premix 2.0 2.2 2.4 3.0 (wt. $) Degree of Weak Weak Slightly Substan-saltiness weak tially equivalent Test Example 2 Saltiness comparison test using the functional sodium chloride composition of the invention and sodium chloride A 3 weight ~ aqueous solution of the GNA (35 wt. ~) - NaCl ( 35 wt . ~ ) - KCl ( 30 wt . ~ ) premix and 2 weight ~
aqueous NaCl solution were compared in a 3-sample discrimination test (triangle test).
Each panelist was given 3 cups containing the test solutions, one of which contained a different solution with the remaining two cups containing one and the same solution and instructed to select one with a different taste. The test was performed twice changing the combination. As a result, the selection made by 11 of 30 panelists was correct and this result was not statistically significant. Thus, no difference was found between the two solutions.
Test Example 3 A saltiness .comparison test using the functional sodium chloride composition of the invention as further supplemented with magnesium chloride and sodium chloride The 3 weight $ aqueous solution of the composition obtained in Example 2 and the 2 weight ~ aqueous solution of sodium chloride , which were equal in saltiness , were evaluated by the 3-sample discrimination method (triangle test). As a result, the correct discrimination was made by only 15 out of 30 panelists .
Test Example 4 Bitterness ameliorating effect comparison test The degree of bitterness amelioration which was obtained by adding sodium gluconate (GNA) to a sodium chloride (NaCl) - potassium chloride (RCl) composition was evaluated by a sensory test.
Sensory test protocol The following three solutions equated in the intensity of saltiness, X, Y, and Z, were used in combinations of two each and the first-tasted sample (A) and the second-tested sample (B) were compared and scored on the following scale. The panel consisted of tasters.
Salt solutions X: 3 wt. ~ NaCl/water Y: 1.8 wt. ~ NaCl + 1.8 wt. ~ RC1/water Z : 1 . 4 wt . $ NaCl + 1 . 4 wt . $ RC1 + 1 . 4 wt . ~ GNA/water Scoring scale +3: A is considerably bitterer than B
+2: A is moderately bitterer than B
+1: A is slightly bitterer than B
0: equivocal -1: B is slightly bitterer than A
-2: B is moderately bitterer than A
-3: B is considerably bitterer than A
Table 2 Before After +3 +2 +1 0 -1 -2 -3 Total Mean score score X Y 0 0 2 0 3 1 4 -15 -1.5 Y X 3 3 2 0 2 0 0 +15 +1.5 X Z 0 2 0 2 3 2 1 -6 -0.6 Z X 2 3 2 2 0 1 0 +12 +1.2 Y Z 2 5 2 1 0 0 0 +18 +1.8 Z Y 0 1 1 1 1 4 2 -13 -1.3 Total ~ 7 14I 9 6 9 8 7 I I ~
Analysis of variance of the above data revealed that the intensity of bitterness was in the order of NaCl+RC1 (Y) , NaCl+RC1+GNA (Z) , and NaCl alone (X) and a significant difference was found between X and Y and between Y and Z but no significant difference was found between X and Z. It was, therefore, clear that addition of GNA masked the bitterness of RCl.
The relationship of the intensities of bitterness of X, Y, and Z is diagrammatically illustrated below'.
Table 3 NaCI + KC1 + GNA
(Z) - 0.217 NaCI _ NaCI + KCl (X) (Y) I - 0.800 ~ + 1.017 -1.5 -1.0 -0.5 0 +0.5 +1.0 '+1.5 weak f- bitterness ~ strong Then, a comparative test was performed for demonstrating the usefulness of sodium gluconate which is a main component of the functional sodium chloride composition of the invention.
Test Example 5 Effect on blood pressure in hypertensive rats (1) Method Male spontaneously hypertensive rats (SHR) purchased from Japan SLC at the age of 4 weeks were preliminarily fed with the commercial food CE-2 Powder (Clea Japan) for 1 week and submitted to the experiment at the age of 5 weeks . Using stainless steel suspension breeding cages, 4 SHRs were housed per cage. Before commencement of the experiment, the rats were divided into groups of 8 in such a manner that their group mean body weights would be equal. To the commercial powdery low-salt food (Clea Japan, Na concentration 11.3 mg/100g) , the test compositions were respectively added as shown in Table 4 and the animals were allowed free access to the diets (Na concentration 0.527 weight and water (tap water containing 2 ppm of chlorine) . The blood pressure and body weight were determined at commencement of feeding and thereafter at intervals of 2~3 weeks. The animal room was controlled at 23'~1'jC
and 55~5$ RH, with a 12-hr lighting cycle (ON 8:.0020:00, OFF 20:008:00) . To generate blood pressure data, the systolic blood pressure of the tail artery of rats was measured with Muromachi Machinery~s MK1000.
Table 4 Level of addition of test compositions 1~3 (weight $) NaCl GNA MNA .Corn starch Composition 1 1.34 0.00 0.00 3.66 (Composition 0.00 I 5.00 0.00 0 00 As the basal diet, the powdery low-salt food from Clea Japan was used. The Na concentration of the prepared diets was 0.527 weight In the table, GNA stands for sodium gluconate (2) Results At week 3 of the experiment, a difference in blood pressure began to appear between the GNA (Composition 2) -fed group and the NaCl (Composition 1) -fed group and the blood pressure in the GNA (Composition 2) group being significantly lower consistently till week 11.
There was no difference in body weight between the groups. The data are shown in Table 5.
Table 5 The time course of systolic blood pressure in SHR
Week 0 3 5 7 9 11 13 Blood Composi- 155 197 230 247 254 254 276 pres- tion 1 11.6 '11.9 x'16.6'15.9 '16.3 x'16.0 x'20.7 sure group Composi- 157 189 207 225 230 231 250 tion 2 10.1 '!'15.9'!'10.6'!'12.67.6 16.7 12.9 group ANOVA Composi-tion 1 NS 0.05 0.005 0.01 0.005 0.01 0.01 to Composi-tion 2 Body Composi- 117 243 281 312 331 349 363 areighttion 1~ 5.0 10.6 '!'10.412.9 '12.5 12.6 17.2 group Composi- 117 239 279 310 331 349 362 tion 2 6_6 12.9 10.0 10.2 10.8 '10.5 10.0 group ANOVA: analysis of variance Test Example 6 Effect on the heart and kidney in SHR
(1) Method When the rats used in the above experiment on the effect on blood pressure reached the age of 20 weeks, their body weights were determined. The animals were then suffocated to death with dry ice and the heart and kidney were isolated and weighed to record wet weights .
The respective organ weights were adjusted for body weight and tabulated.
(2) Results The test results are presented in Table 6. The heart weight and kidney weight in the GNA (Composition 2) -fed group were significantly low. The animals in the NaCl (Composition 1)-fed group developed hypertrophy of the heart and kidney due to the marked NaCl loading on the heart and kidney, thus accounting for the significant differences in heart weight and kidney weight. The results indicated that GNA is useful for the prevention of hypertension-associated renal failure and cardiomegaly.
Table 6 The heart and kidney weights (g) of SHR at week 20 of feeding (n=8 , mean ~ standard deviation) Organ weights per Body Heart Kidney kg body weight weight weight weight Heart Kidney weight Weight Composition 390 1.8 3.5 4.6 8.9 group 18.3 0.11 -!-0.19 0.29 0.38 Composition 397 1.7 3.3 4.2 8.3 group 12.5 0.08 0..15 0.15* 0.22**
* : 0 . 5$ level of significance **: 1$ level of significance Test Example 7 Effect on apoplexy (life span) in apoplectic rats (1) Method Male SHRSP/Izm (briefly, SHRSP) rats purchased from Funabashi Farm were fed in the same manner as the SHRs used in the experiment on the effect of blood pressure and were monitored until death. Unlike the rats used in the blood pressure experiment, those rats ' CA 02261056 1999-O1-14 were divided into groups of 1011 and housed 3~4 individuals per cage.
(2) Results The results are presented in Table.7. A
significant difference was found in the number of survival days between the Composition 2-fed group and the Composition 1-fed group. The mean life span was 359 ~71.9 days in the Composition 2 group versus 222~58.8 days in the Composition 1 group. Analysis by the Raplan-Meier method revealed a significant intergroup difference at the 0.05 level of significance. Because of their inherited character, SHRSPs die of apoplexy without living through the average life span of rats.
Table 7 Cumulative survival curve (Raplan-Meier method) Composition 2 rt group (n=11, b ~> .6 d '4 Composition 1 ..~ group (n=10 ) .2 Survival time (in days) *****: 0.05 level of significance The results of the above experiments indicate that the functional sodium chloride composition containing sodium gluconate according to the invention is equivalent to sodium chloride in saltiness. Moreover, as tested in spontaneously hypertensive rats, the functional sodium chloride compositionof the invention as a feed supplement tends to inhibit age-associated elevation of blood pressure as compared with sodium chloride. It is also found that the composition is useful for the prophylaxis of hypertension associated renal failure and cardiomegaly. Furthermore, as tested in the SHRSP, the functional sodium chloride composition of the invention acts in an inhibitory way on apoplexy to prolong the life span of rats.
The above results indicate that the functional sodium chloride composition available upon blending of 40400 parts by weight of sodium gluconate with 100 parts by weight of a mixture of 4060 weight ~ of sodium chloride and 6040 weight ~ of potassium chloride is equivalent to sodium chloride in saltiness, scarcely contributory to age-associated elevation of blood pressure, and inhibitory against onset of apoplexy.
The following examples are further illustrative of the invention but by no means limitative of the scope of the invention.
Example 1 A functional sodium chloride composition (100 g) was obtained by blending 35 g of sodium gluconate with 35 g of sodium chloride and 30 g of potassium chloride.
Example 2 A functional sodium chloride composition (102 g) was obtained by blending 2 g of magnesium chloride with 100 g of the composition obtained in Example 1.
TECHNICAL FIELD
This invention relates to a novel functional sodium chloride composition containing sodium gluconate, which is effective in preventing hypertension or onset of cerebral, cardiac, and renal complications of hypertension, as a substitute for salt (sodium chloride or NaCl). This composition is particularly suitable for use as a table salt for imparting saltiness to dishes or as an ingredient in food products requiring a salty taste, such as crackers and snack foods, particularly for persons in whom salt-restricted diets are indicated.
BACRGROUND ART
It is well known that the age-associated elevation of blood pressure is promoted by sodium chloride loading and, therefore, cutting on the intake of sodium chloride i.s generally recommended. Moreover, for the prevention of hypertension and renal diseases arising from an excessive intake of sodium chloride, salt-reduced foods and functional dietary salts prepared by partial substitution of potassium for sodium have been developed. However, reducing the amount of sodium chloride results in flat tastes while the use of the potassium salt leads to prominence of the bitter taste characteristic of potassium chloride. Thus, in whichever of the cases, organoleptic drawbacks are inevitable. The eating habit of the Japanese is centered around the favor of saltiness but in order that one may lead a healthy dietary life, there must be available salt compositions capable of providing saltiness in degrees comparable to that of sodium chloride without affecting one's blood pressure. Here is the problem that must be solved.
Regarding the use of salts of organic acids in lieu of sodium chloride, there is a report on the use of citric acid (Japanese FCokai Tokkyo Koho H6-189709). It is claimed, there, that hypertension can be prevented or cured by substituting potassium chloride for part of sodium chloride and, for masking the bitterness of potassium chloride, adding a citrate, particularly tripotassium citrate. However, the saltiness attained is not quality-wise equivalent to that of sodium chloride.
DISCLOSURE OF THE INVENTION
The inventors of this invention did an intensive exploration for a solution to the problem that there was not an agent providing for saltiness quality-wise equivalent to that of sodium chloride without inducing elevation of blood pressure and arrived at sodium gluconate which, among various salts of sodium, has little effect on blood pressure. The inventors then created a functional sodium chloride composition equivalent to sodium chloride taste-wise by adding sodium gluconate to the conventional potassium salt composition (a mixture of sodium chloride and potassium chloride) and have ultimately developed this instant invention.
This invention, therefore, is concerned with a performance (functional) salt composition available upon blending of 40400 parts by weight (preferably 50100 parts by weight) of sodium gluconate with 100 parts by weight of a mixture of 4060 weight $ of sodium chloride and 6040 weight $ of potassium chloride.
Thisinvention providesanovelfunctionaldietary salt composition taking the place of the conventional agent sodium chloride and useful for preventing hypertension or onset of cerebral, cardiac and renal complications of hypertension. The composition may find application as a substitute table salt for imparting saltiness to dishes or as an ingredient in crackers, snack foods and other food products requiring saltiness.
The functional sodium chloride composition of the invention which, as aforesaid, is a composition available upon blending of 40400 parts by weight of sodium gluconate with 100 parts by weight of a mixture salt consisting of 4060 weight $ of sodium chloride and 6040 Weight $ of potassium chloride has a salty taste of the same quality as that of sodium chloride and is characterized in that it scarcely contributes to age-related elevation of blood pressure and inhibits onset of apoplexy.
In the functional sodium chloride composition of the invention, the weight ratio of sodium chloride to potassium chloride should be within the range of 60:40 through 40:60. When potassium chloride is used in excess of 60 weight ~, the bitterness of potassium chloride can hardly be masked. When the proportion of potassium chloride is smaller than 40 weight ~, the sodium-sparing effect is limited. A mixture of sodium chloride and potassium chloride presents a characteristic bitter taste but this bitterness can be masked by adding sodium gluconate. However, when the level of addition of sodium gluconate is below 40 parts by weight relative to 100 parts by weight of said mixture, the bitterness cannot be effectively masked. On the other hand, when the level of addition exceeds 400 parts by weight'on the same basis, the necessary saltiness is not fully developed.
It is also possible to add magnesium chloride to the above ternary mixture of sodium gluconate, potassium chloride and sodium chloride. In this case, the preferred level of magnesium chloride is 110 parts by weight relative to 100 parts by weight of said ternary mixture.
Furthermore, the functional sodium chloride composition of the invention may contain-one or more other components than sodium gluconate, potassium chloride, sodium chloride and magnesium chloride in a suitable proportion.
In the present invention, the mode of blending the components is not critical but the per se known methods can be employed.
For demonstrating the usefulness of the functional sodium chloride composition of the invention, tests for comparative evaluation of saltiness and other functional qualities were performed using samples of the composition. The results are presented below.
Test Example 1 Saltiness comparison test The concentration of a sodium gluconate (40 weight ~) - sodium chloride (35 weight ~) - potassium chloride (25 weight ~) premix in water which was equivalent to 2 weight $ aqueous sodium chloride solution in saltiness was explored. In the following description, sodium gluconate is sometimes indicated by the symbol GNA, sodium chloride by NaCl, and potassium chloride by RCl.
Aqueous solutions of the above premix as prepared to various concentrations and 2 weight $ aqueous sodium chloride solution were compared for saltiness in a sensory evaluation system. The results are shown in Table 1.
Table 1 Concentration -of premix 2.0 2.2 2.4 3.0 (wt. $) Degree of Weak Weak Slightly Substan-saltiness weak tially equivalent Test Example 2 Saltiness comparison test using the functional sodium chloride composition of the invention and sodium chloride A 3 weight ~ aqueous solution of the GNA (35 wt. ~) - NaCl ( 35 wt . ~ ) - KCl ( 30 wt . ~ ) premix and 2 weight ~
aqueous NaCl solution were compared in a 3-sample discrimination test (triangle test).
Each panelist was given 3 cups containing the test solutions, one of which contained a different solution with the remaining two cups containing one and the same solution and instructed to select one with a different taste. The test was performed twice changing the combination. As a result, the selection made by 11 of 30 panelists was correct and this result was not statistically significant. Thus, no difference was found between the two solutions.
Test Example 3 A saltiness .comparison test using the functional sodium chloride composition of the invention as further supplemented with magnesium chloride and sodium chloride The 3 weight $ aqueous solution of the composition obtained in Example 2 and the 2 weight ~ aqueous solution of sodium chloride , which were equal in saltiness , were evaluated by the 3-sample discrimination method (triangle test). As a result, the correct discrimination was made by only 15 out of 30 panelists .
Test Example 4 Bitterness ameliorating effect comparison test The degree of bitterness amelioration which was obtained by adding sodium gluconate (GNA) to a sodium chloride (NaCl) - potassium chloride (RCl) composition was evaluated by a sensory test.
Sensory test protocol The following three solutions equated in the intensity of saltiness, X, Y, and Z, were used in combinations of two each and the first-tasted sample (A) and the second-tested sample (B) were compared and scored on the following scale. The panel consisted of tasters.
Salt solutions X: 3 wt. ~ NaCl/water Y: 1.8 wt. ~ NaCl + 1.8 wt. ~ RC1/water Z : 1 . 4 wt . $ NaCl + 1 . 4 wt . $ RC1 + 1 . 4 wt . ~ GNA/water Scoring scale +3: A is considerably bitterer than B
+2: A is moderately bitterer than B
+1: A is slightly bitterer than B
0: equivocal -1: B is slightly bitterer than A
-2: B is moderately bitterer than A
-3: B is considerably bitterer than A
Table 2 Before After +3 +2 +1 0 -1 -2 -3 Total Mean score score X Y 0 0 2 0 3 1 4 -15 -1.5 Y X 3 3 2 0 2 0 0 +15 +1.5 X Z 0 2 0 2 3 2 1 -6 -0.6 Z X 2 3 2 2 0 1 0 +12 +1.2 Y Z 2 5 2 1 0 0 0 +18 +1.8 Z Y 0 1 1 1 1 4 2 -13 -1.3 Total ~ 7 14I 9 6 9 8 7 I I ~
Analysis of variance of the above data revealed that the intensity of bitterness was in the order of NaCl+RC1 (Y) , NaCl+RC1+GNA (Z) , and NaCl alone (X) and a significant difference was found between X and Y and between Y and Z but no significant difference was found between X and Z. It was, therefore, clear that addition of GNA masked the bitterness of RCl.
The relationship of the intensities of bitterness of X, Y, and Z is diagrammatically illustrated below'.
Table 3 NaCI + KC1 + GNA
(Z) - 0.217 NaCI _ NaCI + KCl (X) (Y) I - 0.800 ~ + 1.017 -1.5 -1.0 -0.5 0 +0.5 +1.0 '+1.5 weak f- bitterness ~ strong Then, a comparative test was performed for demonstrating the usefulness of sodium gluconate which is a main component of the functional sodium chloride composition of the invention.
Test Example 5 Effect on blood pressure in hypertensive rats (1) Method Male spontaneously hypertensive rats (SHR) purchased from Japan SLC at the age of 4 weeks were preliminarily fed with the commercial food CE-2 Powder (Clea Japan) for 1 week and submitted to the experiment at the age of 5 weeks . Using stainless steel suspension breeding cages, 4 SHRs were housed per cage. Before commencement of the experiment, the rats were divided into groups of 8 in such a manner that their group mean body weights would be equal. To the commercial powdery low-salt food (Clea Japan, Na concentration 11.3 mg/100g) , the test compositions were respectively added as shown in Table 4 and the animals were allowed free access to the diets (Na concentration 0.527 weight and water (tap water containing 2 ppm of chlorine) . The blood pressure and body weight were determined at commencement of feeding and thereafter at intervals of 2~3 weeks. The animal room was controlled at 23'~1'jC
and 55~5$ RH, with a 12-hr lighting cycle (ON 8:.0020:00, OFF 20:008:00) . To generate blood pressure data, the systolic blood pressure of the tail artery of rats was measured with Muromachi Machinery~s MK1000.
Table 4 Level of addition of test compositions 1~3 (weight $) NaCl GNA MNA .Corn starch Composition 1 1.34 0.00 0.00 3.66 (Composition 0.00 I 5.00 0.00 0 00 As the basal diet, the powdery low-salt food from Clea Japan was used. The Na concentration of the prepared diets was 0.527 weight In the table, GNA stands for sodium gluconate (2) Results At week 3 of the experiment, a difference in blood pressure began to appear between the GNA (Composition 2) -fed group and the NaCl (Composition 1) -fed group and the blood pressure in the GNA (Composition 2) group being significantly lower consistently till week 11.
There was no difference in body weight between the groups. The data are shown in Table 5.
Table 5 The time course of systolic blood pressure in SHR
Week 0 3 5 7 9 11 13 Blood Composi- 155 197 230 247 254 254 276 pres- tion 1 11.6 '11.9 x'16.6'15.9 '16.3 x'16.0 x'20.7 sure group Composi- 157 189 207 225 230 231 250 tion 2 10.1 '!'15.9'!'10.6'!'12.67.6 16.7 12.9 group ANOVA Composi-tion 1 NS 0.05 0.005 0.01 0.005 0.01 0.01 to Composi-tion 2 Body Composi- 117 243 281 312 331 349 363 areighttion 1~ 5.0 10.6 '!'10.412.9 '12.5 12.6 17.2 group Composi- 117 239 279 310 331 349 362 tion 2 6_6 12.9 10.0 10.2 10.8 '10.5 10.0 group ANOVA: analysis of variance Test Example 6 Effect on the heart and kidney in SHR
(1) Method When the rats used in the above experiment on the effect on blood pressure reached the age of 20 weeks, their body weights were determined. The animals were then suffocated to death with dry ice and the heart and kidney were isolated and weighed to record wet weights .
The respective organ weights were adjusted for body weight and tabulated.
(2) Results The test results are presented in Table 6. The heart weight and kidney weight in the GNA (Composition 2) -fed group were significantly low. The animals in the NaCl (Composition 1)-fed group developed hypertrophy of the heart and kidney due to the marked NaCl loading on the heart and kidney, thus accounting for the significant differences in heart weight and kidney weight. The results indicated that GNA is useful for the prevention of hypertension-associated renal failure and cardiomegaly.
Table 6 The heart and kidney weights (g) of SHR at week 20 of feeding (n=8 , mean ~ standard deviation) Organ weights per Body Heart Kidney kg body weight weight weight weight Heart Kidney weight Weight Composition 390 1.8 3.5 4.6 8.9 group 18.3 0.11 -!-0.19 0.29 0.38 Composition 397 1.7 3.3 4.2 8.3 group 12.5 0.08 0..15 0.15* 0.22**
* : 0 . 5$ level of significance **: 1$ level of significance Test Example 7 Effect on apoplexy (life span) in apoplectic rats (1) Method Male SHRSP/Izm (briefly, SHRSP) rats purchased from Funabashi Farm were fed in the same manner as the SHRs used in the experiment on the effect of blood pressure and were monitored until death. Unlike the rats used in the blood pressure experiment, those rats ' CA 02261056 1999-O1-14 were divided into groups of 1011 and housed 3~4 individuals per cage.
(2) Results The results are presented in Table.7. A
significant difference was found in the number of survival days between the Composition 2-fed group and the Composition 1-fed group. The mean life span was 359 ~71.9 days in the Composition 2 group versus 222~58.8 days in the Composition 1 group. Analysis by the Raplan-Meier method revealed a significant intergroup difference at the 0.05 level of significance. Because of their inherited character, SHRSPs die of apoplexy without living through the average life span of rats.
Table 7 Cumulative survival curve (Raplan-Meier method) Composition 2 rt group (n=11, b ~> .6 d '4 Composition 1 ..~ group (n=10 ) .2 Survival time (in days) *****: 0.05 level of significance The results of the above experiments indicate that the functional sodium chloride composition containing sodium gluconate according to the invention is equivalent to sodium chloride in saltiness. Moreover, as tested in spontaneously hypertensive rats, the functional sodium chloride compositionof the invention as a feed supplement tends to inhibit age-associated elevation of blood pressure as compared with sodium chloride. It is also found that the composition is useful for the prophylaxis of hypertension associated renal failure and cardiomegaly. Furthermore, as tested in the SHRSP, the functional sodium chloride composition of the invention acts in an inhibitory way on apoplexy to prolong the life span of rats.
The above results indicate that the functional sodium chloride composition available upon blending of 40400 parts by weight of sodium gluconate with 100 parts by weight of a mixture of 4060 weight ~ of sodium chloride and 6040 weight ~ of potassium chloride is equivalent to sodium chloride in saltiness, scarcely contributory to age-associated elevation of blood pressure, and inhibitory against onset of apoplexy.
The following examples are further illustrative of the invention but by no means limitative of the scope of the invention.
Example 1 A functional sodium chloride composition (100 g) was obtained by blending 35 g of sodium gluconate with 35 g of sodium chloride and 30 g of potassium chloride.
Example 2 A functional sodium chloride composition (102 g) was obtained by blending 2 g of magnesium chloride with 100 g of the composition obtained in Example 1.
Claims (4)
1. A functional sodium chloride composition available upon blending of 40~400 parts by weight of sodium gluconate to 100 parts by weight of a mixture of 40~60 weight % of sodium chloride and 60~40 weight %
of potassium chloride.
of potassium chloride.
2. A functional sodium chloride composition available upon blending 1~10 parts by weight of magnesium chloride with 100 parts by weight of the functional sodium chloride composition defined in Claim 1.
3. The functional sodium chloride composition according to Claim 1 or 2 for prophylaxis of hypertension and prevention of cerebral, cardiac and renal complications of hypertension.
4. A functional sodium chloride composition for prophylaxis of hypertension and prevention of cerebral, cardiac and renal complications of hypertension which comprises a composition available upon blending of 40~400 parts by weight of sodium gluconate with 100 parts by weight of a mixture of 40~60 weight % of sodium chloride and 60~40 weight % of potassium chloride.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8/205195 | 1996-07-15 | ||
| JP20519596 | 1996-07-15 | ||
| PCT/JP1997/002412 WO1998002051A1 (en) | 1996-07-15 | 1997-07-10 | Functional sodium chloride compositions |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2261056A1 CA2261056A1 (en) | 1998-01-22 |
| CA2261056C true CA2261056C (en) | 2006-09-26 |
Family
ID=16502986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002261056A Expired - Fee Related CA2261056C (en) | 1996-07-15 | 1997-07-10 | Functional sodium chloride compositions |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US6242040B1 (en) |
| EP (1) | EP0919137B1 (en) |
| AT (1) | ATE249758T1 (en) |
| CA (1) | CA2261056C (en) |
| DE (1) | DE69724974T2 (en) |
| ES (1) | ES2206730T3 (en) |
| WO (1) | WO1998002051A1 (en) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE60123021T2 (en) * | 2000-02-15 | 2006-12-28 | Fuso Chemical Co., Ltd. | USE OF A TASTING AGENT FOR FOOD |
| EP2302387A1 (en) * | 2001-04-10 | 2011-03-30 | The Board Of Trustees Of The Leland Stanford Junior University | Therapeutic and diagnostic uses of antibody specificity profiles for insulin-dependent diabetes mellitus |
| JP2004290129A (en) * | 2003-03-28 | 2004-10-21 | Kikkoman Corp | Common salt-containing food or beverage |
| US20070059428A1 (en) | 2005-09-14 | 2007-03-15 | Chigurupati Sambasiva R | Low-sodium salt composition |
| US9629384B2 (en) | 2005-09-14 | 2017-04-25 | S & P Ingredient Development, Llc | Low sodium salt composition |
| ATE472941T1 (en) * | 2006-04-11 | 2010-07-15 | Jungbunzlauer Austria Ag | SALT REPLACEMENT MIXTURE WITH REDUCED NACL CONTENT |
| US20070292592A1 (en) * | 2006-06-15 | 2007-12-20 | Mccormick & Company | Salt replacing composition, process for its preparation and food systems containing such composition |
| US20110097449A1 (en) * | 2006-06-30 | 2011-04-28 | Conagra Foods Rdm, Inc. | Seasoning and method for seasoning a food product while reducing dietary sodium intake |
| MX2009003329A (en) * | 2006-09-27 | 2009-07-31 | Conagra Foods Rdm Inc | Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation. |
| US8802181B2 (en) | 2006-10-05 | 2014-08-12 | S & P Ingredient Development, Llc | Low sodium salt composition |
| US20080199595A1 (en) * | 2007-02-15 | 2008-08-21 | Mccormick & Company | Salt replacing composition, process for its preparation and food systems containing such composition |
| RU2010136981A (en) * | 2008-02-06 | 2012-03-20 | Кэмбелл Суп Компани (US) | METHODS AND COMPOSITIONS FOR REDUCING THE SODIUM CONTENT IN FOOD |
| JP5628502B2 (en) * | 2009-09-18 | 2014-11-19 | 日本水産株式会社 | Salty taste enhancer and food and drink containing the same |
| WO2011034133A1 (en) * | 2009-09-18 | 2011-03-24 | 日本水産株式会社 | Salty taste-enhancers and foods or drinks containing same |
| FR2951053B1 (en) * | 2009-10-08 | 2012-08-31 | Puratos | COMPOSITION FOR THE SUBSTITUTION OF SODIUM CHLORIDE |
| MX350838B (en) * | 2011-02-11 | 2017-09-18 | Grain Proc Corporation * | Salt composition. |
| JP6022463B2 (en) * | 2011-09-30 | 2016-11-09 | 理研ビタミン株式会社 | Taste improving agent |
| US8999425B2 (en) | 2012-01-04 | 2015-04-07 | Jcr Technologies Llc | Low sodium salt substitute compositions |
| US20130171327A1 (en) * | 2012-01-04 | 2013-07-04 | Richard S. Meyer | Low sodium salt substitute compositions |
| CN103404834B (en) * | 2013-08-21 | 2014-12-31 | 山东西王糖业有限公司 | Novel low-sodium salt containing sodium gluconate and preparation method thereof |
| US9247762B1 (en) | 2014-09-09 | 2016-02-02 | S & P Ingredient Development, Llc | Salt substitute with plant tissue carrier |
| ITUB20160697A1 (en) * | 2016-02-12 | 2017-08-12 | Fernando Horacio Garcia | SALT IPOSODIC SOLID AND PROCESS TO OBTAIN IT |
| WO2019055082A1 (en) | 2017-09-18 | 2019-03-21 | S & P Ingredient Development, Llc | Low sodium salt substitute with potassium chloride |
| CN112586719B (en) * | 2020-12-22 | 2022-07-15 | 湖北省益欣盐产业技术研究院有限公司 | Potassium-free low-sodium edible salt and preparation method and application thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4382098A (en) * | 1981-02-23 | 1983-05-03 | Swift & Company | Sausage emulsions containing gluconate salts and process of preparation |
| US4473595A (en) * | 1982-01-04 | 1984-09-25 | Rood Robert P | Low-sodium salt substitute |
| JPH02265456A (en) * | 1989-04-04 | 1990-10-30 | Aron World:Kk | Table salt composition |
| EP0667107B1 (en) | 1992-10-27 | 2004-08-11 | Fuso Chemical Co., Ltd. | Bifidobacterium growth promoter |
| TW287090B (en) * | 1994-12-07 | 1996-10-01 | Fujisawa Yakusin Kogyo Kk |
-
1997
- 1997-07-10 WO PCT/JP1997/002412 patent/WO1998002051A1/en active IP Right Grant
- 1997-07-10 AT AT97930767T patent/ATE249758T1/en not_active IP Right Cessation
- 1997-07-10 ES ES97930767T patent/ES2206730T3/en not_active Expired - Lifetime
- 1997-07-10 CA CA002261056A patent/CA2261056C/en not_active Expired - Fee Related
- 1997-07-10 EP EP97930767A patent/EP0919137B1/en not_active Expired - Lifetime
- 1997-07-10 US US09/147,523 patent/US6242040B1/en not_active Expired - Fee Related
- 1997-07-10 DE DE69724974T patent/DE69724974T2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| DE69724974D1 (en) | 2003-10-23 |
| EP0919137A1 (en) | 1999-06-02 |
| US6242040B1 (en) | 2001-06-05 |
| DE69724974T2 (en) | 2004-05-19 |
| CA2261056A1 (en) | 1998-01-22 |
| ATE249758T1 (en) | 2003-10-15 |
| ES2206730T3 (en) | 2004-05-16 |
| EP0919137B1 (en) | 2003-09-17 |
| WO1998002051A1 (en) | 1998-01-22 |
| EP0919137A4 (en) | 1999-09-01 |
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| EEER | Examination request | ||
| MKLA | Lapsed |